Seared Jerk Flank Steak

Name: Seared Jerk Flank Steak
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Jamaican
Ingredients: 2 pound flank steak (trimmed); 1 tablespoon dried thyme; 1 teaspoon ground allspice; 1 teaspoon smoked paprika; 0.5 teaspoon cayenne pepper (ground); 1 teaspoon salt; 0.5 teaspoon black pepper (ground); 2 tablespoon avocado oil; 2 bunch Swiss chard (stems removed, chopped); 1 red onion (medium, thinly sliced); 2 yellow squashes (medium, sliced into half-moons); 3 clove garlic (minced)

Spiced Jamaican-style flank steak seared to juicy perfection, served over garlic sautéed Swiss chard and tender yellow squash.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 6
Cuisine: Jamaican
Difficulty: Easy
Cost: $5.83/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Paleo
Low-Sugar
Low-Carb
Low-Calorie
High-Protein
Halal
Low-Sodium
Low-Saturated-Fat

Ingredients

2 pound flank steak (trimmed)
1 tablespoon dried thyme
1 teaspoon ground allspice
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper (ground)
1 teaspoon salt
0.5 teaspoon black pepper (ground)
2 tablespoon avocado oil
2 bunch Swiss chard (stems removed, chopped)
1 red onion (medium, thinly sliced)
2 yellow squashes (medium, sliced into half-moons)
3 clove garlic (minced)

Instructions

In a small dish, mix the dried thyme, ground allspice, smoked paprika, cayenne pepper, black pepper, and 1/2 teaspoon of the salt. Rub the spice blend evenly over both sides of the flank steak.
Heat 1 tablespoon of the avocado oil in a large cast-iron skillet over high heat until shimmering. Add the flank steak and sear for 4 to 5 minutes per side for medium-rare (reaching 135°F on an instant-read thermometer). Transfer to a cutting board and let rest for 8 minutes before slicing across the grain.
While the steak rests, reduce heat to medium and add the remaining 1 tablespoon of avocado oil to the same skillet. Add the sliced red onion and yellow squash, sautéing for 3 to 4 minutes until slightly browned.
Add the minced garlic and chopped Swiss chard with the remaining 1/2 teaspoon of salt. Sauté for 2 to 3 minutes until the greens are tender and wilted.
Slice the rested steak thinly against the grain and arrange over the bed of warm sautéed greens and squash.

Notes

Resting the flank steak before carving keeps all the rich meat juices inside.

Nutrition (per serving)

Calories: 304
Protein: 35.4 g
Carbohydrates: 7.2 g
Fat: 15.4 g
Fiber: 1.8 g
Sodium: 440 mg
Saturated Fat: 4.2 g
Sugar: 3.5 g
Cholesterol: 101 mg